Yield: 6 Establishment: Restaurant   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Roast   Product Type: Turkey Roast

Turkey Breast Roast

2 Pounds TURKEY BREAST ROAST

1-Ounce olive oil

1/4 Teaspoon dry rubbing sage

1/4 Teaspoon kosher salt

1/4 Teaspoon coarse grind black pepper

2 Teaspoons dry lavender

1/4 Cup honey

3 Cups orange juice

Rub turkey breast roast with olive oil. Sprinkle with sage, salt and pepper. Mix dry ground lavender, honey and orange juice together making a glaze for the turkey breast roast. Brush turkey roast with lavender glaze. Place, on a rack, in preheated oven at 325 degrees F for 40 minutes. (Cooking weight: 45 minutes per 2-1/4 pounds (1 kg) or 20 minutes per 1 pound (450g)). Continue to roast until the internal temperature reaches 165 degrees F. Baste turkey breast every 20 minutes while cooking.

Creamy Polenta

2-1/2 Cups heavy cream

2-1/2 Cups TURKEY STOCK or chicken stock

3 Pounds yellow polenta

As needed unsalted butter

To Taste salt and freshly ground pepper

Bring heavy cream and stock to a boil. Slowly mix in polenta. Add butter and adjust seasoning with salt and pepper.

Caramelized Onions with Wilted Escarole

As needed olive oil

2 Medium red onions, julienne cut

To Taste salt and freshly ground black pepper

4 Pounds escarole

As needed unsalted butter

Sauté red onions with olive oil, salt and pepper. Continue to cook until caramelized. Add escarole and finish with butter.

Service

For garnish dry cranberries

Slice turkey breast. Place on a warm 10" dinner plate along with polenta and caramelized onions. Garnish with dry cranberries.

Recipe Source: Recipe provided by Carolina Turkeys